Instructions
Step 1: Assemble the Base
Place the corn, onion, potatoes, carrots, and celery into the slow cooker. Pour in the broth and stir gently to combine.
Step 2: Slow Cook
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until all vegetables are soft and fork-tender.
Step 3: Thicken the Soup
Using an immersion blender, blend part of the soup directly in the slow cooker.
Tip: Blending about one-third of the soup thickens the broth naturally while keeping plenty of vegetables intact for texture.
Step 4: Add the Dairy
In a small saucepan, gently heat the milk and heavy cream over medium heat until warm but not boiling. Slowly stir the warmed dairy into the soup.
Step 5: Season and Finish
Add thyme, salt, and black pepper. Stir well, cover, and cook for another 15–20 minutes to allow the flavors to meld and the soup to reach a creamy consistency.
Step 6: Serve
Ladle into bowls and garnish with freshly chopped parsley. Serve warm for a cozy, satisfying meal.
